Homemade Pumpkin Spice Latte

Are you baking with pumpkin yet? Yesterday was the first day of the fall baking season in our house. And it was not 101 degrees outside (at least, that’s what I’m telling myself). There was a small pan of pumpkin cheesecake swirl brownies, Pumpkin Spice Lattes, and a custard that will turn into pumpkin spice latte ice cream today. We’re set on dessert for two weeks. Or we’ll be wrapping things for the freezer to make room for something new this weekend

There are two big Starbucks milestones that I get really excited for: the Pumpkin Spice Latte and red cups. Last year, my friend Courtney made a pumpkin spice syrup that’s perfect for homemade lattes. It’s clovey. It’s gingery. It’s cinnamony. And it makes your homebrewed coffee taste a lot like Starbucks, for a lot less.

It’s easy to make at home and it will keep in the fridge for quite a while. Stir a tablespoon or two into your favorite cup of coffee and top that with a little whipped cream. And you might as well go ahead and grab the jar of salted caramel sauce while you’re at it.

You’ll probably have nearly everything in your pantry already for this recipe but if not, now is the perfect time to run out and buy a can of pumpkin. Or 4. Because if my grocery store is any representation, there might be a few pumpkin hoarders out there.

Oh, and make sure you try it in a mug of hot chocolate. That little extra warmth and spice is magical.

The best part? You do not need super fancy equipment to make this latte. Simply stir in a few tablespoons of the pumpkin spice syrup into your favorite cup of coffee!

Homemade Pumpkin Spice Latte

A quick and affordable way to make the coffee shop favorite at home. No fancy equipment needed!

I love pumpkin! They don’t sell canned pumpkin in Israel (I know!) so last year my mother-in-law brought me a suitcase full when they came to visit! I’ve been carefully hoarding the last two cans for a special occasion. It’s still really hot here too, but this is making me feel a little like fall

It is not too hard to make your own pumpkin puree as well. You basically cut a pumkin in half, remove the seeds, bake till tender, scoop out of the shell and blend the pumpkin flesh. Voila! Pumpkin puree ready for your latte recipe!

Wow, I am going to make this as soon as I get home! As for pumpkin, someone on my Friend’s list mentioned last year there was a pumpkin shortage. I RAN to the Walmart and grabbed as many cans as I could. Pretty sure I have about 7 double cans left for the season. I have many loaves of chocolate chip pumpkin bread in my future.

Pumpkin spice lattes are one of my favorite things ever. The weather is finally starting to get a bit chilly here so pumpkin stuff is in full swing at my house. Thanks for sharing this! It looks great!

There used to be a day when grocery stores would keep at least a can or two of pumpkin on the shelves during the off season. Not anymore! I might end up being one of those hoarders. This is a great idea!

OMG! Such a yummy and beautiful site!!!! Too bad we couldn’t smell it!!!!

Confession: I’ve already had 2 Pumpkin Spice Lattes from Starbucks! That’s the only way to kick off the fall season! I tried their new Salted Caramel Frappacino this week too. OMG! I could have just had a bowl of the whipped cream topped with salted caramel!!! It was SO delicious!!!!

So thankful I decided to stop by foodgawker tonight! My hubby just asked me to create homemade pumpkin spice lattes this week! (Not b/c HE loves them, b/c his blood pressure rises watching the increase in Starbucks debits this time of year!) Thank you so much for sharing!!!

i have to try this! i’m a crazy pumpkin hoarder and not afraid to admit it. ha! last year i bought like 12 cans and used half and saved the rest…so now when it’s not in many stores yet i can be baking pumpkin galore! yum!

Yum yum yuuuum. This is such a lovely idea…..mmm there is a can of pumpkin puree in my pantry that has just been assigned to this very recipe! Glad to see I’m not the only one getting into woolly scarves and cinnamon toast territory already 😛

Can I just say THANK YOU! I live outside of the US and when I found out that the Starbucks out here don’t serve the PSL, I was so disappointed (not to mention it was all I could think of for about two weeks!). I’ve been scouring the Internet looking for a great recipe for a homemade version and this one is the best. You’ve saved my life (or maybe just my sanity, but both are great to have :).

I realize I’m almost TWO weeks behind, but I still wanted to stop by and let you know that you are WONDERFUL for sharing this recipe. The pumpkin spice latte is my absolute favorite drink at Starbucks, so to think it’s as easy as this at home is wonderful!

This recipe is DELICIOUS!!!!!! I love strong coffee so I added a few extra tablespoons of the extremely strong coffee (lol) and I put a little bit of extra cinnamon in the syrup and added some pumpkin pie spice. I’ve tried several recipes I’ve found online for pumpkin spice lattes similar to the Starbucks one and this one is BY FAR the best!!! Thank you!!!!

I made this last night! I don’t have a fine mesh strainer (or cheesecloth), so I tried a coffee filter but that didn’t work too well…I then tried a single sheet of paper towel (placed into a regular strainer) and that worked just fine. Perfection! I can’t wait to go home and make one for my boyfriend and me! I left it sitting on the counter, though…oops, guess I have to put that in the fridge when I get home!

Do you use a coffee maker if you are are not using the espresso machine? Just make it extremely strong? I cannot wait to try this. I am a Starbuck’s junkie only during this time of year too. (Of course I am pretty fond of Dairy Queen this month with pumpkin pie blizzard, too, haa). Thanks!

A coworker tipped me to this recipe. It looks so simple and yummy that I hate for the rest of my pumpkin to go to waste in the can. I am going to make a batch times TEN and share with family and friends. I love cool mornings and hot yummy coffee. And gourmet taste on a homecooked budget is always the best way! Thank you for sharing!

I just tried this recipe and I am in heaven!! It is amazingly good. I used sucanat for sweetener and almond milk for the latte. I put enough coffee grounds in my machine to make a whole pot but only put in enough water to make 6 cups so I got a nice strong coffee. OH MY! Definitely easy and cheap! Thank you for putting this out there for all of us coffee lovers who hate paying $5 a cup!

So its October and still in the lower to mix 90’s here in the Mojave desert….so I cranked the AC up to 65, made this from some homemade pie goop…and VOILA! I officially don’t care that there’s no Starbucks nearby….YAY! Thank you so much for this wonderful recipe.

I made this syrup today with roasted pumpkin, I had to use a little more pumpkin than your recipe called, but it turned out great! I can’t wait for tomorrow so I can make a latte thanks for sharing, I will be posting this on my blog, with a link to yours, of course

Fantastic recipe!! I made it this afternoon with fresh pumpkin puree made from the pumpkin we had roasted yesterday. For those people who like a little more of a pumpkin flavor, I would recommend adding more puree, but other than that, it was superb. Thank you for posting this! I will be making many more lattes in the future.

Made the syrup a week ago, and have been enjoying pumpkin spice latte everyday since! I like this recipe better than Starbucks, and I love that I can make it at home with my almond milk (instead of soy milk, which creeps me out)!

I used fresh pumpkin from my garden. Instead of white sugar, I used raw and brown sugar. Add a little espresso from my stove top espresso maker, and voila! Perfect!

Thanks for this amazing recipe–just now came upon it! I’m anticipating the withdrawals of Starbucks yanking Pumpkin Spice! Made it last night and wasn’t sure at first because it smelled so strong as a syrup so I added a little vanilla to the mix (about 2 tsp) and it turned out amazing! It really is pretty close to Starbucks. I also just used pumpkin pie spice to sprinkle on the top of the whipped cream instead of the salted caramel because my husband doesn’t like caramel (but I’m going to try it on mine for sure!). Thanks for devising this recipe–it will be a staple in our home for sure and will save us a bunch of money!

I don’t really see why not. If you do it in bulk, it’s going to separate as it freezes/thaws and will probably just need a really, really good shake after thawing. Individual 2-Tbsp cubes might be a great solution, too.

In this tough economy, Starbucks was one of the many things cut from the budget ages ago . I still miss the holiday drinks and I’m so glad I came across your recipe. I have a jar of this sitting in my fridge just waiting for the morning. Thank you.

The last time I used pumpkin, the recipe only called for asmall amoung of pumpkin, so I divided the rest into 1 tbsp portions in an icecube tray, and froze. Glad I did , savinf me a trip to the store this afternoon in order to try this yummy sounding treat! Thanks for the recipe!

I made this last night, but unfortunately it wouldn’t strain. I used 1 tbsp. of cinnamon instead of cinnamon sticks. I made this syrup the exact same way last year (and left a comment) and it worked just fine using a single sheet of paper towel. Really not sure what happened this time around. I was super frustrated…and still disappointed. I guess I’ll use cinnamon sticks in the future.

Suggestions on how to fix this issue? Did I let it cook too long (5 mins.) and it became too thick…or what?

Bummer. I’d probably blame the paper towel. Do you have something thinner you can use? Maybe a coffee filter or some layered cheesecloth – something to catch most of the solids? Can you thin it with enough water (maybe just a couple Tbsp) to be drippable through the paper towel?

Thanks for the suggestion! I’ll give it a try tomorrow–I didn’t dare toss it out! :o) I tried a coffee filter last night and that didn’t work either. I’ll try it again with the thinner version tomorrow.

I tried thinning the syrup and straining, but that still didn’t work. I decided to just blend it up in the blender to make the spice bits a little smaller. Since I added water (about 5 tbsp.) it was definitely less potent, so I threw a cinnamon stick in and left it there. Perhaps we’ll give it a try this evening. Like I said, will try with just cinnamon sticks next time. Loved this syrup the first time I made it…this time was as huge bummer!!